This Tropical Upside Down Cake is not your typical pineapple upside down cake. This cake is infused with the tropical flavors of coconut and rum and is the perfect summer dessert! If you are craving the ultimate tropical experience, this cake is the one for you. Enjoy!
Tropical Upside Down Cake
Prep time
Cook time
Total time
Author: Tropical Upside Down Cake
Recipe type: Dessert
Ingredients
- Topping
- 1 15 oz can pineapple rings
- 1 small jar maraschino cherries
- ½ cup brown sugar
- ½ cup melted unsalted butter
- Batter
- 2 cups flour
- ½ cup white sugar
- ½ cup sweetened shredded coconut
- 2 tsp baking powder
- 2 eggs at room temperature
- ⅔ cup pineapple juice from can
- ½ cup melted unsalted butter
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp rum extract
- ½ tsp salt
Instructions
- Preheat oven to 350 degrees F.
- Spray an 8 inch diameter cake pan with non-stick spray. For the topping, mix brown sugar and melted butter and pour into bottom of cake pan. Assemble pineapple rings on top of butter mixture, making sure that the rings are touching each other. Place a cherry in the center of each ring. Set aside.
- In a stand mixer, combine flour, sugar, coconut, baking powder, eggs, pineapple juice, butter, cinnamon, vanilla and rum extracts, and salt until combined evenly. Be careful not to over mix. Once the ingredients are combined, gently pour the batter into the pain over the pineapple and cherries.
- Bake for 35 minutes or until a toothpick comes out clean. Let cake sit for about 15 minutes and then turn out gently onto a serving platter. Enjoy!
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Looks divine & I bet tastes equally as good!